Description
Enjoy the sweet and chewy goodness of Hawaiian Butter Mochi, a simple yet delicious dessert made with sweet rice flour and coconut milk. Perfect for any gathering, this treat is sure to delight your taste buds!
Ingredients
Scale
- 2 cups sweet rice flour (mochiko)
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 can (13.5 oz) coconut milk
- 1 cup whole milk
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the sweet rice flour, granulated sugar, baking powder, and salt. Whisk until well mixed.
- In another bowl, whisk together the coconut milk, whole milk, eggs, melted butter, and vanilla extract. Ensure the butter is not too hot.
- Gradually pour the wet ingredients into the dry ingredients, stirring continuously with a whisk until smooth and free of lumps.
- Let the batter rest for a few minutes to allow the sweet rice flour to absorb the liquids.
- Grease a 9×13 inch baking dish with cooking spray or butter.
- Optionally, sprinkle some shredded coconut on the bottom of the dish for added flavor.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 60-70 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove from the oven and let cool in the pan for 15-20 minutes.
- Cut the mochi into squares or rectangles using a sharp knife dusted with cornstarch or sweet rice flour to prevent sticking.
- Optionally, sprinkle additional shredded coconut on top of the cut pieces.
- Transfer to a serving platter and serve warm or at room temperature. For an extra treat, serve with vanilla ice cream or a drizzle of chocolate sauce.
- Allow the mochi to cool completely before storing to prevent condensation.
- Place the mochi pieces in an airtight container.
Notes
- For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the batter.
- Leftover mochi can be stored in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes